"Fine" Dining
Michael Ornelas
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Gus's World Famous Fried Chicken: From Humble Shack to National Champ
🐔 Gus's World Famous Fried Chicken (Part 1): Gus's Parents, the Superfan, and Chicken Championships 🐔 Before Gus's was world famous, it was just spicy chicken sold out the back of a bar in the segregated South. But that secret recipe grew into a Southern staple, complete with 40+ locations, a chicken-loving superfan turned CEO, and even a rogue rooster who hangs out outside one of their Memphis spots. In this episode, I'm joined by improvisor, actor, and all-around delight Dave Theune (NBC's St. Denis Medical) to go deep on the wild rise of Gus's World Famous Fried Chicken, the hearse they use for advertising, and why you'll never know what's in their spice blend. Plus, Dave pitches a double-restaurant concept where Italian comfort meets a dessert diner, and it's all Rocky-themed. Is Gus's really chicken to die for? Or just another chain in a hearse-shaped hat? 🔥 Backdoor Fried Chicken in 1950s Tennessee 🐓 The Secret Recipe That Not Even Marrying into the Family Can Teach You 👑 How a Superfan Became the CEO of the Whole Company 👻 Hearses, Roosters & Other Bizarre Gus's Lore 🏆 Two-Time Winner of the National Fried Chicken Festival 🧻 Yelp Reviewers vs. Chicken Gremlins 🪑 Dave Theune's Dream Restaurant: Rocky & Apollo's 💬 COMMENT BELOW: Have you tried Gus's? Did it make you say "goddamn"? Or just "meh"? 📢 SUPPORT THE SHOW & JOIN THE COMMUNITY: 🔥 Patreon (Bonus reviews & exclusive content!): https://www.patreon.com/finediningpodcast 💬 Discord (Share horror stories & chat chains): https://discord.gg/6a2YqrtWV4 📸 Instagram/TikTok: @finediningpodcast and @davetheune 🎧 Full episodes & video: https://www.youtube.com/@finediningpodcast 🔗 All links: www.linktree.com/finediningpodcast ⚡ Like, Subscribe & Share if you believe fried chicken is a spiritual experience! Patreon Producers: Sue Ornelas & Joyce Van 👉 NEXT WEEK: We actually eat the chicken at Gus's. Is it "chicken to die for"? Or just fried food with a strong brand? Find out in Part 2.
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